Malting grain.



KARL I. SOMLC), OF TEMESVAR, AUSTRIA-HUN GARY.

MALTING GRAIN.

Specification of Letters Patent.

Patented May 21, 1907.

Application filed January 31,1906. Serial No. 298,860.

To all whom it may concern:

Be it known that I, KARL I. SoMLo, a subject of the King of Hungary,residing at No. 37 Hunyady street, Temesvar, Austria-Hungary, haveinvented certain new and useful Improvements in Malting Grain, of whichtheitollowing is a full, clear, and eXact de scription.

The present invention consists of a process for cleansing the grainprevious to its being malted.

According to the present process previous to the usual steeping andgerminating, the grain is subjected to the action of hot water, thetemperature varying according to the character of the grain from 33 to100 C and the time during which the grain is immersed in the Watervarying according to the temperature from about 10 seconds to 2'hoursvThus, for instance, with the temperature of the hot water at about 33 Ctwo hours soaking would be about the necessary time, while with theincrease of temperature the time is shortened, thus with a temperatureof 40 degrees, one hour would be sufficient, with 10 to 20 minutes, withabout 5 to 8 minutes, with about one minute and with about 10 seconds.The novelty of the process consists in the fact that it has never beforebeen deemed-possible to subject the grain to such high temperatureswithout damaging it.

The advantages of the present process consists in the radicalelimination of dust and dirt and particularly in washing out the germsof microorganisms contained or deposited in the crevices of the grainsand which as is well known greatly injure the green malt of distilleriesand yeast factories as also the appearance of the kiln-dried malt andthe quality of the beer produced there from. The present day steepingprocesses are not sufliciently effective and the complicated machineryemployed often damages and breaks the grain. According to the presentsteeping process, the capacity of the grain for receiving water andconsequently the germination of the same is much more even. The hotwater does not in any way impair the capacity of the grain forgerminating nor the formation of diastase, on the contrary, thediastatic power of the malt is considerably increased. The green andkilndried malt attained is much purer and has a lighter appearance thanthat hitherto produced.

I claim as my inventionz- A process for cleansing grain, which consistsin subjecting it to the action of hot water at a temperature of from 33to C for a period ranging from about 2 hours down to 10 seconds,previous to the usual steeping and germinating operations, substantiallyas described.

In testimony whereof I afliX my signature in the presence of twoWitnesses:

KARL I. SOMLO. Witnesses:

JOSEF WORKMANN, CHARLES E. ZALTZE.

